Curry Spiced Leeks… Leeks….. as a child growing up, I hated them. I truly hated leeks. I would hide them under my fork (which never really worked), I would quickly and quietly push them on to my sisters plate hoping she wouldn’t notice (which she did), I tried everything to avoid having to eat leeks.
My family can barely control their laughter, when they see leeks in my fridge now a days. My mum cannot believe that I actually purchase them, cook them and……eat them. I guess my taste buds grew up ; ) Leeks have now become a pretty regular feature on the household menu. I still can’t bear them cooked in a sauce though!! I chop them to use instead of onion. I slice them and add into stir fry’s, fried rice dishes, omelettes and casseroles. “Thel dhala” which literally translates into ‘oil fried/added’ is a common way of cooking many foods in Sri Lankan curries. Leeks are no exception to this. I actually quite like leeks now and one of my most favourite ways of eating them is as Thel dhala Curry Spiced Leeks.
What are leeks?
BBC Good Food says leeks “are a member of the allium family, but have their own distinct flavour – quite harsh when raw (only very young leeks are eaten this way) but, when cooked, very delicate, like a mild onion but with a hint of sweetness“. They are a very versatile little number in the vegetable family and come under the banner of ‘winter greens‘.
Curry Spiced Leeks featured on a menu at a Supper Club that I did at Comins Tea House (something I do every couple of months at their Sturminster branch and promote on our social media channels). The wonderful Goldhill Organics gave me these stunningly beautiful leeks to make this dish. The taste was amazing and the leeks felt and looked like nothing I have ever seen in a supermarket.
They are beautiful aren’t they!!
Time to Prepare Curry Spiced Leeks
Preparation Time – 10 minutes
Cooking Time – 10 – 15 minutes
1 – 3 tbsp oil
2 – 3 large leeks
1 red pepper
1 medium tomato (which you add towards the end of the cooking)
1 small onion
2 – 4 garlic cloves (crushed or finely chopped)
3 – 5 curry leaves
1/2 tsp mustard seeds
1/2 – 1 tsp unroasted curry powder
1/2 tsp roasted curry powder
1/2 – 1 tsp turmeric powder
1/2 tsp cumin
2 inch piece of cinnamon quill
Salt to taste
Time to Cook Curry Spiced Leeks
1. Cut your red pepper into short batons and slice your thoroughly washed leeks to the desired size.
2. Chop your onion, garlic and tomato.
3. Add oil to pan on a medium heat and once hot, add the mustard seeds, curry leaves, garlic and onion till glassy looking.
4. Add the red peppers and stir.
5. Add leeks, unroasted and roasted curry powder, turmeric, and cumin powder and stir to avoid the leeks from burning/sticking to the bottom of the frying pan.
A new recipe is out on the blog today using the amazing leeks from @goldhillorganics You can’t go wrong with the vegetables from Goldhill Check out http://www.harihari.co.uk/recipeblog/curry-spiced-leeks/ and give it a go. Pairs perfectly with any rice and curry and works well with other meals too. It’s so quick and easy to make, go on…..give it a go!! #srilanka #srilankan #srilankanfood #curry #spices #vegan #leeks #fresh #food #tasty #dish #yummy #sides #homecooking #cheflife #recipe #blog #foodblogger #fresh #simple #ingredients #easy #cooking #hariharicurry
6. Stirring occasionally, leave the leeks to cook for about 5 minutes. Then add the chopped tomato and stir through.
7. Add salt to taste and once cooked through, remove from the heat and serve!
This dish is best eaten straight away because the longer the Curry Spiced Leeks are left, the softer they become. They work perfectly as an extra side to your rice and curry meal. They make a tasty alternative side to your Sunday Roast, in fact this dish is so versatile it works well as a side to most meals. Give it a go!